arabitoln.
/əˈrabᵻtɒl/, U.S. /əˈræbəˌtɔl/, /əˈræbəˌtɑl/ Chemistry.
A crystalline, sweet-tasting alcohol resulting from reduction of arabinose, occurring in plant tissues and formed by the metabolism of Candida albicans and some other bacteria.Arabitol is a pentahydric alcohol. Formula: CH2OH(CHOH)3CH2OH. There are two optical isomers of which the d-form is more common.
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the world > matter > chemistry > organic chemistry > alcohols > [noun] > other named alcohols
melissin1848
melissic alcohol1852
toluylic alcohol1857
melissylic alcohol1862
citronellol1872
pararosaniline1879
oenanthic alcohol1880
arabitol1887
hydrol1897
thiol1900
nerol1903
oleoyl alcohol1903
pyruvic alcohol1909
oenanthotoxin1911
hexadecanol1914
lauryl alcohol1915
batyl alcohol1922
chimyl alcohol1924
1887 Jrnl. Chem. Soc. 52 714 This compound is probably a pentatomic alcohol, OH·CH2[CH·OH]3·CH2·OH; it is thus proposed to call it arabitol.
1910 E. F. Armstrong Simple Carbohydrates & Glucosides iii. 39 Arabitol and xylitol are obtained on reduction of the corresponding aldoses.
1954 S. S. Cohen in D. M. Greenberg Chem. Pathways Metabolism I. v. 211 Two naturally occurring pentitols, d-arabitol and ribitol (adonitol), are known. Both appear to be quite rare but are encountered in plant tissues.
1987 A. H. Rose in A. H. Rose & J. M. Harrison Yeasts (ed. 2) II. ii. 9 Zygosacchi rouxii, even when grown in dilute medium, accumulates intracellularly another acyclic polyol, namely arabitol.
2008 Jrnl. Chem. Ecol. 34 1411/1 Defoliation..reduced exudation of glucose and arabitol.
This is a new entry (OED Third Edition, September 2013; most recently modified version published online December 2021).
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n.1887